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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
All-in-one Beef Chilli with Chocolate
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An indulgent one-pot beef chilli which swaps out beef mince for brisket and adds in pork shoulder and a little chocolate for richness.
From the book
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Introduction
I could live off this Mexican inspired chilli – and have been known to, given that it makes enough to feed a crowd with more to spare. This chilli uses brisket, along with a little diced pork shoulder for richness. If you are a spice aficionado, by all means add a couple of guajillo chillies and a mulato chilli if you have them, but this is just as lovely with the more readily available chipotle and ancho chillies.
Ingredients
1 tsp | ground cumin |
1 | onion, roughly chopped |
2 cloves of | garlic, thinly sliced |
800g | beef brisket, cut into 21⁄2cm chunks |
350g | pork shoulder, cut into 21⁄2cm chunks |
1 | ancho chilli |
2 tsp | chipotle chilli flakes |
2 tsp | ground coriander |
2 tsp | ground cumin |
2 tsp | smoked paprika |
1 x 400g tin of | tomatoes |
600ml | beef stock |
A large pinch of | sea salt |
10g | dark chocolate (minimum 70% cocoa solids) |
To serve: | |
sour cream, fresh coriander and tortilla chips |
Method
Preheat the oven to 150°C fan/170°C/gas 3.
Tip all the ingredients apart from the salt and chocolate into a deep roasting tin or lidded casserole dish and stir. Cover tightly with foil or a lid, then transfer to the oven and cook for 3 hours.
Once cooked, shred the meat with two forks, then stir in the chocolate and season with sea salt. Stir in a spoonful of sour cream, scatter over the coriander and serve with tortilla chips and the rest of the sour cream.
Notes: Like most stews, this will taste even better after a night in the fridge. For make-ahead meals or batch-cooking, this is very easy to freeze and defrost in portions as needed.
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